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Five-Vegetable Stir-Fry Recipe

"We love the fresh taste and eye-catching color of this easy stir-fry," says Rose Norton of Sandusky, Michigan. "It's especially good in summer when the ingredients from my garden."

TOTAL TIME: Prep/Total Time: 25 min.YIELD:7 servings

Ingredients

4 cups broccoli florets

2 tablespoons vegetable oil

2 medium yellow summer squash, cut into 1/4-inch slices

2 medium zucchini, cut into 1/4-inch slices

1 large sweet red pepper, cut into 3/4-inch pieces

1 green onion, chopped

2 garlic cloves, minced

1 cup chicken or vegetable broth

1 tablespoon cornstarch

2 teaspoons sugar

1/4 teaspoon ground ginger

1/4 teaspoon salt, optional

1/8 teaspoon cayenne pepper

1 tablespoon minced fresh cilantro

Hot cooked rice, optional

Directions

1.In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender.

2. In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.
Yield: 7 servings.